Description
Mini Pumpkin Pies are the perfect bite-sized version of the classic fall dessert. Creamy, spiced pumpkin filling in a flaky golden crust, topped with whipped cream—these mini pies are quick to bake, easy to serve, and ideal for holidays or gatherings.
Ingredients
2 refrigerated pie crusts
1 cup pumpkin puree
2/3 cup evaporated milk
1/3 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
2. Unroll pie crusts and cut into circles using a round cookie cutter or glass rim.
3. Press dough circles into the mini muffin cups, shaping them up the sides.
4. In a bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
5. Spoon filling into crusts, filling each about 3/4 full.
6. Bake for 22–25 minutes until centers are just set and crust edges are lightly golden.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Top with whipped cream and cinnamon before serving, if desired.
Notes
Let the pies cool on a wire rack to prevent a soggy crust.
For a richer taste, you can substitute sweetened condensed milk for the evaporated milk and sugar—but reduce added sugar.
To make it festive, use a star piping tip for whipped cream and sprinkle with cinnamon or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 105
- Sugar: 8g
- Sodium: 88mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg